Schneekrabbe Cocktailscheren mit Limettenspalten angerichtet

Snow crabs claws with Gochujang dip

30 minutes

Leicht

2 persons

A feast for seafood lovers: delicious snow crab cocktail claws just waiting to be fried in butter and garlic until golden brown, accompanied by a fiery gochujang dip and lime wedges. This recipe combines the flavors of the sea with the warmth of spices to create a truly sensational finger food experience.

Ingredients

300 g snow crab claws
4 tablespoons butter
4 cloves garlic, thinly sliced
1 shallot, roughly chopped
1 small red pepper, seeded and roughly chopped
1 teaspoon Gochujang paste (available in Asian shops)
Lime wedges for serving

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Remove our pre-steamed snow crab cocktail claws from the packaging and allow to thaw slowly in the refrigerator overnight. Alternatively, allow to thaw at room temperature for approximately 2-3 hours.
Preparation of the Gochujang dip: In a pan, melt 1 tablespoon butter over medium heat. Add the chopped shallot, half the garlic slices and red bell pepper and sauté until soft and lightly browned.
Remove the pan from the heat and pour the mixture into a blender. Add a teaspoon of gochujang paste and mix until smooth. Pour the dip into a small serving bowl.
Frying the snow crab cocktail claws: In a separate pan, melt the remaining butter over medium heat.
Briefly fry the garlic until it takes on colour and then add the thawed snow crab cocktail claws to the pan and fry for about 5 minutes, turning occasionally, until they are golden brown and give off an intense aroma.
Serve: Arrange the fried snow crab cocktail claws on a plate. Place the gochujang dip in the middle of the plate or in small bowls next to it. Garnish with lime wedges and serve.

HINT: Gochujang paste is a fermented, hot chili paste from South Korea made from red chili peppers, sticky rice, fermented soybeans and salt. The dishes acquire a complex flavor with a balance of spiciness, sweetness and umami. In South Korea, gochujang paste is a popular ingredient, especially in the preparation of seafood dishes, as it complements the flavor of seafood wonderfully. If you don't like spiciness, just leave out the paste and enjoy the cocktail scissors in butter, garlic and a mild paprika dip.